Best Bratwurst And Sour Cream Recipes

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BRATWURST AND SOUR CREAM



Bratwurst and Sour Cream image

I'm not quite sure where this recipe came from. But, it's been a longtime favorite in my family. This is an unusual recipe.

Provided by joanna.l.wilson

Categories     Meat

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons oil
1 medium yellow onion, sliced
2 garlic cloves
black pepper, to taste
crushed red pepper flakes, to taste
2 (16 ounce) packages bratwursts, white colored ones work best
2 tablespoons flour
2 (12 ounce) cans light beer
16 ounces light sour cream
1 lb flat noodles

Steps:

  • Heat oil and garlic in a large saucepan. Add onion, black pepper, and red pepper to pan. Saute until soft and golden.
  • Add bratwurst to pan and brown. Remove bratwurst from pan.
  • Add flour to pan & stir to absorb oil.
  • Slowly add beer to pan & stir well. Return bratwurst to pan. Cover and simmer 30 min, stirring occasionally.
  • Slowy stir in sour cream. Make sure to gradually add sour cream so that it does not curdle.
  • Heat through.
  • Serve over hot buttered noodles.

BRATWURST IN SOUR CREAM SAUCE



Bratwurst in Sour Cream Sauce image

Make and share this Bratwurst in Sour Cream Sauce recipe from Food.com.

Provided by Sackville

Categories     Meat

Time 32m

Yield 4 serving(s)

Number Of Ingredients 6

8 bratwursts
2 tablespoons butter
1/4 cup cold water
1 tablespoon flour
1/2 teaspoon salt
1 cup sour cream

Steps:

  • Put the sausage into boiling water, remove from the heat and let soak for 5 minutes.
  • Drain and pat dry with paper towels.
  • Melt the butter over moderate heat in a large frying pan, add the bratwurst and cooking, turning often until they are brown on all sides.
  • Add the water, lower the heat and simmer uncovered for 15-20 minutes.
  • Add more water if needed.
  • Put the sausages on a plate and cover.
  • Beat the flour and salt into the sour cream.
  • Add into the liquid remaining in the skillet.
  • Cook over a low heat, stirring, for 5-8 minutes until the sauce is slightly thickened and smooth.
  • Do not boil.
  • Serve over the bratwurst, either whole or sliced.

Nutrition Facts : Calories 747.2, Fat 67.4, SaturatedFat 28.4, Cholesterol 166.4, Sodium 1800.6, Carbohydrate 8.8, Fiber 0.1, Sugar 0.1, Protein 25.4

OKTOBERFEST CASSEROLE



Oktoberfest Casserole image

In northeastern Ohio, we love German flavors. This delicious casserole is a trifecta mashup of my favorite dishes. It combines the flavors of classic cheesy hash brown casserole with bratwursts and sauerkraut, pretzels and beer cheese. It takes less than 10 minutes to mix and takes only one bowl. It's sure to please everyone any time of the year. —Sarah Markley, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 12 servings.

Number Of Ingredients 8

2 cans (10-1/2 ounces each) condensed cheddar cheese soup, undiluted
1 cup beer or chicken broth
1 cup sour cream
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
1 package (14 ounces) fully cooked bratwurst links, chopped
1 can (14 ounces) sauerkraut, rinsed and well drained
2 cups shredded cheddar cheese
2 cups pretzel pieces

Steps:

  • Preheat oven to 350°. In a large bowl, whisk soup, beer and sour cream until combined. Stir in potatoes, sauerkraut, cheese and chopped bratwurst. Transfer to a greased 13x9-in. baking dish. Cover and bake for 45 minutes., Uncover; bake 30 minutes. Top with pretzel pieces. Bake until bubbly and heated through, 12-15 minutes longer. Let stand 10 minutes before serving., Freeze option: Freeze cooled potato mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 356 calories, Fat 21g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 884mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein.

ORECCHIETTE WITH BRUSSELS SPROUTS AND BRATWURST



Orecchiette With Brussels Sprouts and Bratwurst image

This zesty pasta is a playful riff on choucroute garnie, the classic Alsatian dish. The usual suspects (pork and cabbage) show up in the form of bratwurst, brussels sprouts and sauerkraut. Instead of potatoes, pasta joins the party and everything comes together in a tangy sauce of Parmesan, sour cream and fresh dill. Buy sauerkraut that looks fresh and crunchy for best flavor and texture. For a more kid-friendly meal, swap in shell pasta. If you happen to find yourself with leftovers, they make a tasty cold pasta salad.

Provided by Kay Chun

Categories     dinner, easy, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
12 ounces fully cooked bratwurst (about 4 links), sliced 1/2-inch thick (see tip)
1 cup thinly sliced onion
12 ounces brussels sprouts, quartered if large or halved if small (about 3 cups)
8 ounces drained sauerkraut, coarsely chopped (about 1 1/2 cups)
3 cloves garlic, thinly sliced
Salt and pepper
1 pound orecchiette
1/2 cup grated Parmesan (2 ounces), more for serving
1/2 cup sour cream (4 ounces)
2 tablespoons chopped fresh dill, parsley or chives

Steps:

  • Melt the butter in a large nonstick skillet over medium heat. Add the bratwurst and onion and cook, stirring occasionally, until golden, about 5 minutes. Add the brussels sprouts, sauerkraut and garlic and season with salt and pepper. Cook, stirring occasionally, until the brussels sprouts are crisp-tender, about 5 minutes.
  • Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Reserve 1 1/2 cups pasta cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the sausage mixture, Parmesan, sour cream and dill and stir until slightly thickened and saucy, about 2 minutes. Season with salt and pepper. Serve with more Parmesan, if desired.

Nutrition Facts : @context http, Calories 930, UnsaturatedFat 20 grams, Carbohydrate 103 grams, Fat 42 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 1311 milligrams, Sugar 8 grams, TransFat 0 grams

CREAMED BRATWURST



Creamed Bratwurst image

I can't remember where I originally got this recipe. I am a big fan of bratwursts and this gives me another way to serve them up. It is a great comfort food recipe for me.

Provided by SarithaAnn

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chopped onion
1 teaspoon dry mustard
2 tablespoons margarine or 2 tablespoons butter
1 lb fully cooked bratwurst, sliced into 3/4 inch pieces
1 cup beer
1 (4 ounce) can sliced mushrooms, drained
1/4 cup beef broth
2 teaspoons sugar
2 tablespoons all-purpose flour
1/2 cup sour cream
2 cups hot cooked noodles
2 tablespoons snipped parsley

Steps:

  • Cook onion and mustard in margarine till tender.
  • Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper.
  • Simmer 5 minutes.
  • Stir flour into sour cream.
  • Stir some pan juices into sour cream mixture to thin.
  • Stir into bratwurst mixture.
  • Cook and stir till thickened and bubbly.
  • Cook and stir 1 minute more.
  • Serve over noodles.
  • Sprinkle with parsley.

SCHOOL-NIGHT SAUSAGE STROGANOFF



School-Night Sausage Stroganoff image

I found this recipe in an old church cookbook about 25 years ago and tweaked it to fit my family's tastes. It's a savory, creamy dish that's quick to fix on a busy school night. -Kristine Chayes, Smithtown, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 11

8 ounces uncooked wide egg noodles
1 pound bulk pork sausage
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon paprika
1-1/2 cups beef broth
1 cup sour cream
Chopped fresh parsley

Steps:

  • Cook noodles according to package directions. Set aside. , In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink and vegetables are tender, 5-7 minutes. Stir in flour, salt and paprika until blended; gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Turn off heat. Stir in sour cream. Serve with noodles and sprinkle with parsley.

Nutrition Facts : Calories 675 calories, Fat 39g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 1204mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

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